Clementine Soup with Pomegranate Seeds

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Clementine Soup with Pomegranate Seeds
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 4 min.
Ready in

Ingredients

for
4
For the soup
1 Vanilla bean
250 milliliters dry white wine
75 grams sugar (to taste)
2 teaspoons cornstarch
600 milliliters Clementine juice freshly squeezed (or orange juice)
1 pomegranate
Lime juice
For the cinnamon sticks
1 sheet Phyllo dough (approximately 20 x 20 cm)
1 tablespoon melted butter
1 tablespoon sugar
1 teaspoon cinnamon
How healthy are the main ingredients?
sugarsugarpomegranatecinnamon

Preparation steps

1.

For the soup: slit vanilla pod and scrape seeds. Combine vanilla pod and seeds with wine and sugar and bring to a boil. Reduce heat and simmer for about 10 minutes. Mix cornstarch with little juice until smooth and add to wine mixture. Bring to a boil and simmer until it thickens. Remove from heat and add remaining juice. Cool and remove vanilla pod. 

2.

Halve pomegranate and remove seeds.  

3.

Preheat the oven to 200 ° C convection.

4.

For the cinnamon sticks: cut dough diagonally into 4 triangles, Brush with melted butter, sprinkle with sugar and cinnamon and roll lengthwise into thin rolls. Place on a lined with parchment paper baking sheet and bake in preheated oven at 200°C (approximately 400°F) for about 4 minutes or until golden brown. 

5.

Season clementine soup with sugar and lime juice to taste and pour into dessert bowls. Sprinkle with pomegranate seeds and serve with cinnamon sticks.